共查询到20条相似文献,搜索用时 62 毫秒
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以正丙醇,正丁醇,异丁醇,正戊醇为高级醇代表,研究它们在酒精度8°的液体高梁培养基中的蒸出率,得出这5种醇各自的蒸出曲线。在此基础上,研究从白酒固态发酵曲粉和酒醅中分离,并经初步鉴定的优势菌株产生高级醇的能力。 相似文献
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宝丰酒业集团公司位于淮河流域上游,工业废水直接排入净肠河,经汝河、沙河等河流,最终汇入淮河,被列入省淮河流域水污染大户,豫环控[1996]54号文将其列入省级水污染源限期治理计划,1995年以来,宝丰酒业集团公司曾组织科研人员多次外出到国内许多白酒生... 相似文献
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Yeasts are the most important group of microorganisms contributing to liquor quality in the solid-state fermentation process of Chinese Maotai-flavor liquor. There occurred a complex yeast community structure during this process, including stages of Daqu (the starter) making, stacking fermentation on the ground and liquor fermentation in the pits. In the Daqu making stage, few yeast strains accumulated. However, the stacking fermentation stage accumulated nine yeast species with different physio-biochemical characteristics. But only four species kept dominant until liquor fermentation, which were Zygosaccharomyces bailii, Saccharomyces cerevisiae, Pichia membranifaciens, and Schizosaccharomyces pombe, implying their important functions in liquor making. The four species tended to inhabit in different locations of the stack and pits during stacking and liquor fermentation, due to the condition heterogeneity of the solid-state fermentation, including the different fermentation temperature profiles and oxygen density in different locations. Moreover, yeast population was much larger in the upper layer than that in the middle and bottom layers in liquor fermentation, which was in accordance with the profile of reducing sugar consumption and ethanol production. This was a systematical investigation of yeast community structure dynamics in the Maotai-flavor liquor fermentation process. It would be of help to understand the fermentative mechanism in solid-state fermentation for Maotai-flavor liquor. 相似文献
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近年来,不法商家为了谋取利益,以食用酒精勾兑酒、添加香精香料等方式冒充固态法白酒的行为在市场上盛行。国家监管部门因缺乏相应的检测技术,使固态法白酒的规范管理成为难题。为了维护消费者利益,打击制假造假行为,保障酒类市场健康发展,本文总结与综述了光谱法、色谱法、电子鼻及同位素质谱法等现代检测技术在固态法白酒鉴别中的应用,以期为固态法白酒真实性鉴别提供参考依据与技术指导。 相似文献
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我国白酒产业发展方向探讨 总被引:1,自引:0,他引:1
2013年,假酒、白酒塑化剂事件、三公消费限制、宏观经济减速等多重因素的影响使白酒产业面临前所未有的挑战,产业不得不再度审视自身问题、寻找问题根源,至此产业进入深度调整期。本文以白酒近十年发展为背景,分析产业高速发展背后的隐患及对产业造成的影响与危机,为使行业缩短调整期,对可调整因素及白酒未来发展方向进行了全面探讨。白酒是具备物质、精神、文化属性的产品,其发展轨迹可反映人们对物质的追求、对精神文化需求,面对生活的态度及社会的经济状况。经过全方位分析,注重酒文化发展、调整产品结构、提升技术水平、建立质量标准体系、创新宣传营销形式与内容、培养专业化人才将是产业重新塑造形象、适应新时代发展的必经之路,并将告别"重产量不重品质""重利益不重消费者"的传统思维模式,以创新为动力,兼容并蓄,延长产品生命周期,实现理性稳定发展。 相似文献
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Chunlin Zhang Zonghua Ao Weiqiang Chui Caihong Shen Wenyi Tao Suyi Zhang 《International Journal of Food Science & Technology》2011,46(8):1591-1599
Daqu is a fermentation starter and substrate complex that is used to initiate the solid fermentations for the production of Chinese liquor. The aroma of Daqu is one of the most important factors that influence the flavour of Chinese liquor. To further study the aroma of Daqu, volatile compounds in ten Daqu samples were extracted by headspace solid‐phase microextraction (HS‐SPME) and analysed by gas chromatography–mass spectrum (GC‐MS). The samples were pre‐equilibrated at 50 °C for 10 min and extracted with stirring at the same temperature for 30 min prior to injection into a GC‐MS. A total of 75 volatile compounds were characterised by GC‐MS, including twelve alcohols, eleven esters, eight acids, nine aromatic compounds, four phenols, two furans, fourteen nitrogen‐containing compounds and fifteen aldehydes and ketones. By a principal component analysis (PCA), the ten Daqu samples could be classified into three groups according to their origins and, in particular, the production technologies. 相似文献
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为了对浓香型白酒大曲中功能酶系进行深入研究,实验根据大曲制作、发酵与成熟工艺流程,选取10个时间节点的大曲样品,分析曲皮和曲心α-淀粉酶、单宁酶、木聚糖酶和脂肪酶活力及变化规律。结果显示,在进入发酵期后,曲皮中α-淀粉酶活力基本在523.28~765.78 U范围内变化波动;曲心α-淀粉酶活力在曲块发酵期升降变化波动较大,而在成熟期后期基本维持在350 U左右。在整个研究期内,曲皮和曲心单宁酶活力变化规律较为相似,均先迅速升高,后火期达到最大,然后缓慢降低;木聚糖酶活力在曲皮和曲心样品中,都呈现出持续上升至养曲阶段达到最大值(119.72 U和113.70 U)后再下降的趋势;与其它酶相比较,脂肪酶活力在曲皮和曲心中的变化趋势差异较大,其中曲皮脂肪酶活力呈现先升高再降低,再次升高后降低的变化,而曲心中脂肪酶活力则是持续升高至贮藏一个月达到最大(597.50 U)后急剧下降,然后再次缓慢升高的变化规律。针对白酒大曲发酵和成熟过程中主要功能酶活力变化规律的考察,将为高产酶微生物的分离和筛选提供表征性指导作用,同时也将为制曲工艺的改良和加强型特种大曲的研制提供基础数据。 相似文献
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